1 red chilli
4 x 100 g (4 oz) boneless, skinless, cooked chicken breasts
1 ripe mango
4 ripe tomatoes
100 g (4 oz) baby red chard leaves
1 medium red onion
1 tbsp lime juice
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tsp clear honey
salt and freshly ground black pepper
4 x 100 g (4 oz) boneless, skinless, cooked chicken breasts
1 ripe mango
4 ripe tomatoes
100 g (4 oz) baby red chard leaves
1 medium red onion
1 tbsp lime juice
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tsp clear honey
salt and freshly ground black pepper
method
1. Peel and finely chop the onion and place in a bowl. Toss in the lime juice. Peel the mango and cut down either side of the smooth, flat central stone. Finely dice the flesh and mix into the onions.
2. Wash and dry the tomatoes and then finely dice the flesh. Halve and deseed the chilli and finely chop. Mix both into the onion and mango.
3. Wash and shake dry the red chard leaves. Cut the chicken into small bit-sized pieces and gently toss into the prepared fruit and vegetable mixture, along with the leaves.
4. In a small bowl, mix together the vinegar, sesame oil, honey and seasoning.
5. Just before serving, pile the chicken mixture on to 4 side plates and drizzle with the sesame dressing.
2. Wash and dry the tomatoes and then finely dice the flesh. Halve and deseed the chilli and finely chop. Mix both into the onion and mango.
3. Wash and shake dry the red chard leaves. Cut the chicken into small bit-sized pieces and gently toss into the prepared fruit and vegetable mixture, along with the leaves.
4. In a small bowl, mix together the vinegar, sesame oil, honey and seasoning.
5. Just before serving, pile the chicken mixture on to 4 side plates and drizzle with the sesame dressing.
serving amount
serves: 4
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